And Back to Eating Healthy
Jan. 7th, 2008 10:01 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sciwitchSo, I think I've successfully detoxed from all those Christmas cookies. And now I know where the office microwave is, I can get back to making my own lunch and eating healthy.
Pan-Seared Tilapia with Citrus Vinaigrette
from Cooking Light
Ingredients
Cooking spray
4 (6-ounce) tilapia fillets
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 cup white wine (once again, I used the Verjuice)
2 tablespoons finely chopped shallots
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
4 teaspoons extra virgin olive oil
2 teaspoons sherry vinegar
Preparation
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 fillets to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan; keep warm. Repeat procedure with remaining fillets.
Add white wine to pan; cook 30 seconds or until liquid almost evaporates. Combine shallots and remaining ingredients, stirring well with a whisk; stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add shallot mixture to pan; sauté 1 minute or until thoroughly heated, stirring frequently. Place 1 fillet on each of 4 plates; top each serving with about 3 tablespoons sauce.
Served with broccoli and Couscous Pilaf
1 1/2 cups chicken broth
1 cup couscous
1/3 cup dried cherries
1/4 cup toasted slivered almonds
1 table spoon extra virgin olive oil
Grated fresh lemon zest - to taste
Bit of salt & pepper
Bring the brother to a boil. Add the couscous, stir well, take off heat, and cover for 5 minutes. Uncover and stir with a fork. Mix in cherries, almonds, olive oil, lemon zest, salt and pepper. Stir well.
Pan-Seared Tilapia with Citrus Vinaigrette
from Cooking Light
Ingredients
Cooking spray
4 (6-ounce) tilapia fillets
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 cup white wine (once again, I used the Verjuice)
2 tablespoons finely chopped shallots
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
4 teaspoons extra virgin olive oil
2 teaspoons sherry vinegar
Preparation
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 fillets to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan; keep warm. Repeat procedure with remaining fillets.
Add white wine to pan; cook 30 seconds or until liquid almost evaporates. Combine shallots and remaining ingredients, stirring well with a whisk; stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add shallot mixture to pan; sauté 1 minute or until thoroughly heated, stirring frequently. Place 1 fillet on each of 4 plates; top each serving with about 3 tablespoons sauce.
Served with broccoli and Couscous Pilaf
1 1/2 cups chicken broth
1 cup couscous
1/3 cup dried cherries
1/4 cup toasted slivered almonds
1 table spoon extra virgin olive oil
Grated fresh lemon zest - to taste
Bit of salt & pepper
Bring the brother to a boil. Add the couscous, stir well, take off heat, and cover for 5 minutes. Uncover and stir with a fork. Mix in cherries, almonds, olive oil, lemon zest, salt and pepper. Stir well.
